Pound Cake

Pound cakes are my favorite for a quick breakfast. Slice them up, spread a jam of your choice, or enjoy them as it is, and you are good to go until lunch. I usually bake a pound cake every month. I also savor them along with a cup of warm tea in the evenings. Heres the recipe that I follow -

Source: Cakes – 1,001 recipes from around the world

Yellow Pound Cake

Ingredients:

All-Purpose Flour – 2 cups
Baking powder – 3/4 tsp
Salt – 1/4 tsp
Butter – 1 1/2 cups
Granulated Sugar – 2 cups
Vanilla extract – 1 tsp
Eggs – large, 5, seperated
Milk – 1/3 cup

Sliced Pound Cake

Method:

-Pre-heat oven to 350°F. Butter and flour a 9 inch Bundt pan.
-Sift the flour, baking powder and salt into a large bowl.
-Beat the butter, sugar and vanilla in a large bowl using an electric mixer at medium speed, or in a food processor, until creamy. Add the egg yolks, one at a time, until just blended after each addition.
-With the mixer at low speed, gradually beat in the dry ingredients alternating with the milk.
-With mixer at high speed, beat the egg whites in a seperate large bowl until stiff peaks form. Use a rubber spatula to fold them into the batter.
-Spoon the batter into the prepared pan.
-Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. Run a knife around the edges of the pan to loosen the cake. Cool the cake in the pan for 15 minutes. Invert the cake onto a platter and let cool completely.

Cheers,
Mona

Kachchi Aqni ki Dum Murgh Biryani

Note – Read the whole post very carefully, Do not be overwhelmed by the length of the post. I have tried to explain each and every step briefly and as efficient as possible. Do write to me, if you have any queries. I will be glad to help you out.

Biryani is one of the most famous Hyderabadi One dish meals craved and devoured by people from all over the world. It is a one dish meal, where the cooked/raw marinated meat is layered along with half cooked long grained rice and a range of fresh spices and herbs for flavor and aroma.

‘Kachchi Aqni’ means marinated raw Chicken/Murgh. The preparation of ‘Kachchi Aqni ki Biryani’ is rather simple compared to the ‘Pakki Biryani’ of Chicken/Murgh or Red meat/Gosht, where cooked meat is used, mostly because you do not need to stand in front of your stove attending it, as the Chicken/Murgh cooks quite instantly on ‘Dum’ or ‘Slow heat’ and isn’t as complicated to cook as the Red meat in Kacchi Aqni ki Gosht-(Lamb/Beef/Veal) Biryani. However, I shall be posting the recipe of the Kacchi Aqni ki Gosht-(Lamb/Beef/Veal) Biryani sometime in the near future inshallah. Here, on the first day, you simply have to marinate the chicken. The next day, prepare rice, arrange layers and garnish and sit back for it cook on ‘Dum’ or ‘Slow Cook’, saving you ample time.

As you use the raw marinated chicken in this method, while you slow cook it, the flavor of the chicken intensifies and infuses with the rice and other aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your kitchen and your entire house.  

Here is the Outline of the steps involved in the preparation, so that it is simpler for you all to understand the method, follow these steps while you prepare the Biryani:

Day 1

Marinate Chicken

Day 2

1) Add Fried onions to the Marinated Chicken
2) Give a smoked flavor to the Marinating Chicken with Fried Onions (optional, but gives a very good flavor to the Biryani)
3) Prepare rice
4) Arrange layers and Garnish

The Detailed method:

Kachche Aqni ki Dum Murgh Biryani

Serves – 8-10

Day 1-Marinate Chicken

Ingredients:

Chicken - 1.4 kg, with bone, cut into medium size pieces
Red chilli powder - 1/2 tsp
Green chilli paste – 1 1/2 tsp
Salt – 2 tsp
Turmeric/Haldi – 1/2 tsp
Tomato – 2, medium sized, pureed
Ginger-Garlic/Adrak-Lahsun paste – 2 tbsp
Yogurt – 1 cup, lightly whipped
Freshly squeezed Lemon Juice – 1/2 cup
Garam masala – 2 tbsp
Green Cardamom powder – 1 tsp
Dry roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp

Method:

In a large bowl marinate the chicken with all the ingredients. Make sure all the pieces of chicken are coated in the marinade. Cover and leave in the fridge overnight.

Day 2-Adding Fried onions to the marinated chicken; Preparing rice; Arranging layers and Garnish.

1) Adding Fried onions to the marinated chicken:

Ingredients:

Canola Oil – 1/2 cup
Finely sliced Yellow Onions – 800 gms

Method:

-Remove the marinating chicken from the fridge and let it come to room temperature.
-Meanwhile, pour oil into a large frying pan at medium high heat. As soon as it gets warm, throw in the sliced onions and stir fry them in the oil until they are dark brown in colour. Make sure they do not burn them. Remove the pan from heat and let cool.
-With the help of tongs, remove the chicken pieces one by one from the marinating mixture and put them into large mixing bowl. Discard the leftover marinade.
-Once the fried onions are cool, divide them into two and add one half of the onions, with their cooking oil, to the chicken and mix well. Reserve the other half for garnish.

2) Give a smoked Flavor to the Marinating Chicken

Ingredients:

3 or 4 Burning Charcoal briquettes
Canola oil – 1 tsp
Disposable aluminium foil tray/loaf pan

Method:

-Make a well in the center of the marinating chicken in the bowl so that the loaf pans fits into it perfectly.
With the help of tongs, carefully put the burning charcoal briquettes into the aluminium loaf pan.
-Pour about a teaspoon of oil onto the charcoal. You will see that dense fumes start forming.
-Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it aside until you prepare the rice. 

3) Preparing rice/Adhaan:

Ingredients:

Basmati/Long grained Rice - 4 cups, presoaked in water for 30 minutes
Salt - 3 tsp
Bay leaf/Tej Patta – 1
Cloves - 3
Green cardamom – 4
Cinnamon stick – 3/4 inch
Caraway seeds/Shah Zeera – 1 1/2 tsp
Water – 9 cups

Method:

-Wash the rice and soak it in surplus water for about 30 minutes.
-Later drain the rice and put into a cooking pot along with cloves, bay leaf, cardamom, cinnamon, caraway seeds and salt. Pour water into it and give it a stir.
-Let it boil on high until the rice if half done. Drain the rice and keep aside.

4) Arranging layers and Garnish:

Ingredients:

Marinating Chicken
Boiled, Quartered and shallow fried Potatoes – 2 cups (optional)
Chopped Mint leaves/Pudina – 1/2 cup, loosely packed
Half cooked rice prepared earlier
Chopped Cilantro/Kothmir – 1 cup, loosely packed 
Ghee - 2 tsp (optional)
Reserved Fried Onions for garnish
1/4 Saffron strands, crushed and steeped in 1/4 cup warm milk
Rose water/Gulab Jal – 1 tsp
Green Cardamom seed powder – 1/2 tsp
Toasted Almonds and Cashewnuts – 1/2 cup total
Shelled Hard Boiled Eggs – 6-8 (optional)
Dough to seal the edges of the Casserole dish (optional)

Method:

Preheat the oven to 550°F (if using an Oven to prepare it on Dum-read below)
Carefully lift the loaf pan containing the charcoal briquettes from the marinating chicken, and discard it.
In a heavy bottomed casserole dish (which can be used in Oven-if using the Oven method (or) which can be used on stove-top-if using the Stovetop method – read below), arrange the marinating chicken in a single layer. Do not crowd it. (Use two casserole dishes if needed)
Spread the chopped mint leaves  and the shallow fried potatoes (if using) over it.
Now add the drained half cooked rice prepared earlier and spread it nicely to cover the chicken all over.
Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard boiled eggs (if using), fried onions, cardamom seed powder and pour ghee (if using) and the saffron soaked in milk and rose water all over the rice. 
Cover the dish with an aluminium foil and then with the lid (or) seal the edges with a dough and cover with the lid tightly, so that no steam escapes.

If using an Oven to cook:
1) Put the Casserole in the preheated oven at 550°F for 20 minutes. Later, lower the heat to 300°F and leave the Casserole dish in the oven for a about 30 minutes.
2) Close the heat, but the let the casserole dish be in the heated oven so that it stays warm, until you need to serve it in a few hours.

If you are cooking on stove top:
1) Take a flat Dosa Tawa and put it on the stove at high heat (on either ceramic stove tops and gas burner stove tops). As it gets warm, put the casserole dish on the tawa and let it cook for about 10 minutes.
2) Later, lower the heat to medium low and let it cook for about 40 minutes.

Before serving, open the lid and remove the aluminium and a heavenly aroma fills your house inviting all your house members. Carefully dig your spoon deep into the casserole dish until it touches the bottom, and mix the rice with the chicken until it is all completely mixed. Serve warm.

Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare baingan as a side dish, and glass of chilled coke alongside. Yumm-O!

I shared this recipe as part of the RCI:Authentic Cuisine of Hyderabad Event that I am hosting this month on my blog.

Be sure to read all the rules for the event and drop me your entries. The last date to send me your entries is September 15th.

Luv,
Mona

Dried Fig Jam

The other day while sorting out the pantry, I found some dried figs which I had bought long time back from the store. They were gorgeous and smelled delectable. Dried figs are easy to store and keep well for very long time at room temperatures.

I love to munch on a few dried uncooked figs at breakfasts usually. They are sweet, cooling, nourishing, heavy fruit low in saturated fat and help fight Cancer as they contain many antioxidants. Dried figs are a good laxative, helpful for those with constipation and also helps lower blood cholesterol. It is a good source of minerals like calcium, iron, magnesium, potassium, fibre, copper and vitamin B6 and K. It has some anti-bacterial properties too. However figs should not be had in larger amounts at a time as they increase blood sugar levels quickly and can also cause diarrhoea.

 

This time I wanted to prepare a jam with these and went on with it. The jam was delicious and got prepared in less than an hour.  I love the slight crunchy texture due to the seeds in the jam.

Dried Fig Jam

Ingredients:

• Dried Figs/Anjeer - 250 gms, stems removed and finely chpped
• Sugar – 1/2 cup
• Citric Acid – 1/4 tp
• Lemon juice – 1 tsp
• Water - 500 ml

Method:

• Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and keep aside until cool.
• In a blender container, pour the contents of the saucepan and blend it till pureed.
• Pour this back into the saucepan and add the sugar, lemon juice, citric acid and let it cook for about 15 more minutes on medium heat or until it reaches a jammy consistency.
• Pour this into a sterlised dried glass jar with a tight lid and let it cool completely. Refrigerate to store. 

Luv,
Mona

BlueBerry Muffins

There’s colour everywhere finally after a long peroid of snow when you only get to see endless sheets of white everywhere. That is a beauty in itself too. I love the seasons in Canada. Each has its own splendour and gorgeousness. Its spring here, with frequent showers of rain and colorful blooms on almost every tree. The markets are also full of fresh produce and lots and lots of fruits and vegetables. I happened to find some Blueberries a few days back and thought of preparing some muffins. 

Blue Berry Muffins and a mup of Warm Coffee

Any kind of blueberry-frozen or unfrozen, is good for you. The fruit is filled with immune-boosting Vitamin C and antioxidants said to improve brain function. Research shows that blueberries can help to increase the number of cells in the area of the brain responsible for memory.

Blue Berry muffins are my favorite breakfast for a change. These muffins were soft and delicious. I had them along with a mup of warm coffee. And as the author of New Baking Book from which I have adapted this recipe says:

There’s nothing better than a fresh-baked blueberry muffin with your favorite cup of coffee or tea.

I totally agree!

Ingredients:

• All-Purpose Flour – 2 cups
• Granulated Sugar – 1 cup
• Baking Powder – 2 1/2 tsp
• Salt – 1/2 tsp
• Eggs – 2, beaten
• Milk – 3/4 cup
• Melted Unsalated Butter or Cooking Oil – 1/2 cup
• Orange Zest – 1 tbsp
• Fresh or Frozen blueberries – 1 cup, thawad
• Coarse Sugar (optional)

Method:

• Grease twelve 2 1/2-inch muffin cups for medium size muffins or you can grease six 3 1/2 inch muffin cups for giant size muffins. Set aside.
• In a medium mixing bowl combine flour, granulated sugar, baking powder and salt. Make a well in the centre of the dry mixture; set aside.
• In an another medium mixing bowl combine eggs, milk, butter or oil, orange zest. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lunpy). Fold in buleberries.
• Spoon batter into the prepared muffins cups, filling each almost full. If desired sprinkle tops with coarse sugar. Bake in 350 oven for about 35 minutes or until golden. Cool muffin cups; serve warm.

Suggested Accompaniments: Along with a cup of warm Tea or Coffee for a filling breakfast.

I am sending this as an entry to Mansi who is hosting the Monthly Mingle:Appetizers & Hors’Doeuvres as she requested me to,. So here it is Mansi, all the way to you!

Also, I had been awarded the Yummy Blog Award by Meeso recently and I am delighted to recieve it.

“Yummy Blog Award is the award given to a blog with the most yummy recipes/photos”

And now according to the rules of this Award, I have to quote here my favorite dessert which I have prepared/eaten. My favorite desserts would be:

1. Qubani Ka Meetha with Vanilla Icre-Cream
2. Black Forest Cake
3. Créme Caramel
4. Trifle Pudding
5. Ande Ka Meetha
6. Cheesecakes

I now pass on this award to:

• Indira of Mahanandi
• Sunita of Sunita’s world
• Priya of 365 Days of Pure Vegetarian
• Kajal of Applemint 

Luv,
Mona

Idli

Idli is the most favorite breakfast item in India. They are steamed cakes of Lentils and Cream of Rice or Wheat. These soft and fluffy cakes which are rich in proteins and carbohydrates are prepared in many hotels, and restaurants almost every day for the morning breakfasts. It is a healthy and nutritious probiotic Indian breakfast. 

Idlis in a plate with Sambar poured over them and served along with Coconut Chutney 

The Idli Rawa, which is the Cream of Rice or Wheat are available in any Indian Store. The Idli mould are also easily available in most of the Indian Stores, and are sold in almost every stainless steel utensils shop in India. The Idli plates in a Idli mould have depressions  to pour the batter in those. These depressions vary in sizes in different stores. I have a medium size Idli Mould which is perfect for my family.

To prepare Idli, i usually start its preperation from a day ahead. Like for example if i plan to prepare it on Sunday for breakfast or brunch, i start from Saturday morning. On the Saturday morning, i wash and soak the Urad Dal and before i go to sleep in the night i drain away the water and grind the dal well, then mix it with the washed Idli Rawa in a bowl and keep the bowl in a warm and dark place. I use equal amounts of Idli Rawa and Dal.

Idlis – Steamed Rice-Lentil Cakes

Makes : approx 40 Idlis 

Ingredients:

• Urad Dal/Black Lentils (Split White) – 1 1/2 cups
• Cream of Rice (Idli Rawa) – 1 1/2 cups
• Baking powder – 1/2 tsp
• Salt -  1 tablespoon
• Canola Oil – to grease the Idli Plates

  

Idli batter in the Idli Mould & Cooked Served Idlis 

Method:

(Note: Read the above instrictions before you proceed to prepare the Idli)

• Wash and soak the Urad Dal and in surplus water for about 6-8 hours. Wash the Idli rawa and keep aside.
• In a wet grinder, or a food processor, blend the Urad dal adding a few drops of water to aid in the blending to a very fine paste.
• Add this to the washed idli rawa in a large mixing bowl and mix them both completely. Add water to it to make a batter of a slightly thick consistency, it should not be too watery or too thick. Keep aside in a warm and dark place for it to ferment for about 8 hours or overnight.
• Later, when you see the bowl, the batter should have fermented well and the volume almost doubled. Add Salt and mix it well.
• Grease the Idli stand with a few drops of oil and pour about 1-2 tablespoon of batter in each depression in the Idli stand.
• In a large pressure cooker, pour water and put the stand inside, making sure the water does not touch the lowest idli plate in the stand. The water level in the pressure cooker should be well below it.
• Close the lid of the cooker and do not put the weight on it, pressure cook them for about 10 minutes.
• Once done, scoop the Idlies out with a tablespoon in a big serving bowl.
• Repeat this process adding water to the cooker as necessary until the batter is all used up.

Suggested Accompaniments: Serve them hot with Sambar, Coconut chutney, Hara Dhaniya aur Pudina Ki Chutney. ( I love to have Idlis with Padma’s Udipi Sambar)

Tips:

1.  If you live in a cold place, you can add about half tsp of Baking powder to the batter before you keep it to ferment, and set the oven to 350°F. Keep the bowl inside. Later after 10 minutes, Off the oven keeping the bowl still inside till fermented well. This aids in the fermentation. If the batter has not fermented and doubled in size by next day, do not use it for Idli. Instead make Dosa out of it.
2. If you do not find Cream of Rice, you can even use Cream of Wheat as the Idli Rawa.
3. This is the basic recipe for the prepartion of Idli. You can alter it by adding a few chopped french beans, carrits, coriander leaves ..
4. Adding a dollop of butter to the idli while having them hot along with sambar makes it more delectable.
5. These Idli moulds are the traditional methods to prepare Idli at home. If you are somehow not able to find the Idli Mould, you can use little metal bowls which can be kept in a steamer or an egg poacher. I have however never used these. I only use the Idli Mould each time i prepare these. 

Luv,
Mona

Veggies and Me!

Today I am going to share with you all the recipe of ‘Vegetable Dum Biryani’, ‘Rice Cooked With Vegetables and Spices, from the Cookbook India’s Vegetarian Cooking, by Monisha Bharadwaj. I have modified this recipe according to my tastes here and there. Sounds Yummy, Isnt it !

Biryani’s are everyone’s favourite, may it be Vegetarian or Non-vegetarian – the Chicken Biryani or Mutton Biryani. I, somehow always had disliked Vegetarian Biryani. My Mom always had to run after me to make me have my Vegetable Biryani whenever she would make it Infact it was scary for me to have all the veggies, in one plate at a time ! They looked like as those veggies were challenging me to gulp them down Now when I look back, I myself wonder about the possible reason for my hatred towards them during my childhood, was it the taste ?! .. they look fab and colourful to me now when together in a plate, so looks might not have been a reason.. Cannot really make out the reason for that. I guess there’s really some direct relation between childhood and the repulsion towards Veggies Oops, am talking in chemistry language !! My Hubby though still hates veggies Men,’ Most’ men, and Veggies arent friends anytime of life

As I grew older, and came in the Nutriton field, I began to have food more based on the ‘nutrient’ value rather than my likes and dislikes. And likes automatically became what is healthy and what’s not ! I now love Veggies, and Vegetable biryani too, a lot. I prepare it on weekends mostly for lunch or dinner, and very occasionally on weekdays for dinner.

Vegetable Biryani is healthy, and delicious, especially this one. Yes, I, who once used to ‘hate’ it, am admitting it today. Like Mutton Biryani and Chicken Biryani, Vegetable Biyani is not a Mughalai dish, as far as I know. It is a modified version of the Pulao. A rich, aromatic version of pulao, resembling the Authentic and Aromatic Non-Veg Mughalai Biryani’s.

I usually cherish spending my time in the kitchen. And I reserve these kind of lengthy recipes for moments like these. Leisurely and carefully preparing meals in the kitchen helps me relieve and wind down. I enjoy my time cooking with love for everyone.

The spices, that I am using in the recipe can be bought from any Asian spice stores. I love to add milk and cream to my Biryani’s and make them rich in flavours. You can always alter the amounts of Salt in any of the recipes according to your tastes. I use the mixed frozen vegetables from the market, when I do not have fresh veggies in my house. I find it very useful at those times. You can however use chopped fresh veggies for the Biryani in the recipe.

Vegetable Dum Biryani -  Rice Cooked With Vegetables and Spices

Source: India’s Vegetarian Cooking

Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

 

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

 

Lahsun Chutney

When i was in Saudi Arabia for some time, i and my family loved the Garlic sauce from a famous chicken fast food restaurant named Al-Baik. I tried hard to find a recipe that is closest to the original garlic sauce that i had tasted in Saudi Arabia in this restaurant. After many efforts this the closest i could get to it. This is one of mine and my family’s most favourite sauces from my collection. You can have this dipping sauce with any anything you like the garlic flavour with. Its creamy and delicious. I love this sauce with chicken – fried, grilled or roasted. Try it out. Enjoy.

Garlic Sauce – Lahsun Chutney

Ingredients:  

• Large potatoes – 2 (boiled, peeled and cut into pieces)
• Garlic cloves – 6
• Salt – 1/2 tsp
• Egg yolk – 1
• Olive oil – 3/4 cup
• Lemon juice – 1/2 cup
• Vinegar – 3 tbsp
• White pepper – to taste

Method:

• Gring garlic with salt in a grinder.
• Add potatoes to it and again grind it till smooth.
• Beat the egg yolks and add to it.
• Add all the remaining ingredients and grind for a few minutes till mixed well.
• Add a little bit of water and mix it well if it appears to be thick.
• Pour into a sterlised bottle and store in the regfrigerator.

 

Banana Jelly

My brother has a sweet tooth, he loves all kinds of desserts, sweet savouries, halwas.. When I made this jelly which I had learned in my earlier college days, it was a super hit.

The 500 gms bottle was over in just two weeks by my brother. Its easy and simple. And the jelly will be prepared in not more than 45 minutes. Go ahead and try it out.    

Ingredients:

• Ripe Banana/Pake huwe Mauz – 6
• Sugar – 1/2 of a normal Glass
• Citric acid – 1/2 tsp
• Raspberry colour – 1/4 tsp

Banana Jelly

Method:

• Wash and peel the bananas.
• Cut them into small pieces.
• Take a heavy bottom pan and put the cut banana pieces into it. Add water just enough to cover it and let it boil till the banana are very soft. You can also pressure cook it for a while.
• Mash the banana and sieve through a double strainer so that no pulp fibre should come into the extract. Throw away the fibres.
• Weigh the obtained extract and add equal amounts of sugar to it.
• Cook the extract again in a heavy botton pan till a consistency of a jelly is obtained by stirring continously.
• Make sure not to over cook it, else it will harden.
• Add a pinch of citric acid and colour.
• Pour the jelly into sterlised bottle and let it cool.
• Store in the refrigerator.

 

Chilli Sauce

Hot chutneys and sauces are a hit in India, and go very well with especially pakodas. I love to have this sauce with paratha and masoor dal/ split red lentil curry. Yummy. You can have this dipping sauce along with anything you want to add spice to. Enjoy.

Ingredients:-

• Green chillies – 30, small sized
• Garlic powder – 1 tbsp
• Sugar – 3 1/2 tsp
• Salt – 3 tbsp
• Vinegar – 4 tbsp
• Soy Sauce – 1 tbsp

Method:-

• Combine all the ingredients and grind them into a fine paste.
• Remove into a small bowl and add Soy Sauce to it.
• Mix the paste well and pour it in a sterlised bottle. Store refrigerated for upto 1 month.